German Pretzels (Soft Pretzels)
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5.0
3 reviews
Excellent
German Pretzels (Soft Pretzels)
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
for the dough:
- 1 cup (240g) water
- 2 tablespoons (30g) butter or vegetable oil
- 2 tablespoons (25g) granulated sugar
- 2 1/4 teaspoons (7g/1 packet) instant yeast
- 3 1/4 cups (410g) all-purpose flour
- 1 teaspoon fine sea salt
additionally:
- 5 cups water
- 1/4 cup (67g) baking soda
- coarse sea salt
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Instructions
- Make the dough:
- Melt the butter in a small pot, add the water and stir to combine. Cook for a couple of seconds then take off the heat. Add the sugar. Check the temperature of the water with a thermometer, it should be 100-110°F (38-43°C). The water can’t be too hot or the yeast won’t work. When water has the right temperature, stir in the yeast. You can let stand the yeast mixture for 5 minutes to foam (a good way to check if your yeast is working, but it's optional).
- In a large mixing bowl, combine flour and salt. (Adding the flour: measuring the flour with measuring cups is inaccurate so if that's the way you're measuring your flour, add 3 cups of flour first and then add the remaining 1/4 cup while kneading the dough if it’s still sticky. If using a digital scale you can add all the flour as written in one go).
- Add the yeast mixture. Stir with a spoon until roughly combined.
- Knead the dough by hand or with a stand mixer fitted with a dough hook attachment – about 3-4 minutes until the dough is smooth and not sticky. If it's too stickly just add a little bit more flour.
- Cover the bowl with a kitchen towel and let stand in a warm place until roughly doubled in volume. You can put it in a turned off oven with a light on. It should take about 45-60 minutes.
- Preheat the oven to 425°F (220°C).
- Punch the dough to deflate it. Place the dough on a lightly floured counter or on a rolling mat, shape it into a thick disc and cut into 8 parts.
- Shape the pretzels: Take one piece of the dough and roll it into a 1-inch (2.5 cm) thick and 23 inches (60 cm) long rope.
- Form a U-shape with each end of the rope then holding the ends of the rope, cross them over then twist the ends together and pinch them to the sides to form a pretzel shape (see photos in the body of the post for a reference).
- Place on a baking sheet lined with parchment paper and repeat with the remaining dough.
- Cook pretzels in soda bath: Bring 5 cups of water in a medium/large pot to a boil. The pot can't be too big or you'd have to use more water to cover the pretzels (double water and baking soda accordingly) but it also can't be too small - the pretzels must be submerged in the water and have enough place to 'swim'.
- When the water is boiling, add baking soda - do this carefully! it will foam vigorously. Boil 1 pretzel at a time, for 20-30 seconds (don't exceed this time), then remove with a slotted spoon back to the baking sheet. Sprinkle immediately with coarse / flaky salt. Repeat with the remaining pretzels.
- Bake until golden, about 11 minutes.
- Enjoy!
Notes
- How to measure flour: Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife. Use a digital scale for best and consistent results.
- If you want your pretzels to be more shiny, brush them with egg wash (an egg beaten with a tablespoon of water) after soda bath. Then sprinkle with salt and bake.
- Calories = 1 pretzel (1/8 of the recipe). This is only an estimate!
Nutrition Information
Show Details
Calories
226kcal
(11%)
Nutrition Facts
Serving: 8pretzels
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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